Abstract
Anyone who has watched Algernon Moncrieff devour cucumber sandwiches knows that food can be funny. The Greeks knew it, too. Greek comedy, as represented not just by Aristophanes in the fifth century and Menander in the fourth, but by the many, now fragmentary, authors who wrote in the decades between and around them, found a rich vein of humor in the materials, the practices, and the results of eating and drinking. It even created a stock character—the boastful chef (mageiros) of Wilkins's title—to keep the jokes coming. Food is thus central to the sources and effects of the genre and worthy of the rigor and thoroughness with which Wilkins approaches it.
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